Christine Dabney said...

> On Sun, 08 Mar 2009 20:05:03 -0400, Goomba >
> wrote:
>
>>BD wrote:
>>> I made a nice dinner tonight. Roasted chicken, stuffing, gravy,
>>> mashed potatoes and asparagus. The potatoes were gummy however. I
>>> used a generic bag on thin skinned brown potato. I cooked them like I
>>> always do, added a little milk, salt and butter. I am wondering what
>>> happened!
>>>
>>> Barb
>>>
>>Did you mash them or whip them with a mixer? How exactly did you arrive
>>at "mashed" potatoes? That can make a big difference in the outcome.
>>I usually use my stand mixer and 99% of the time they come out
>>wonderfully, but if you overmix them the starch develops (I believe?)
>>and that is when you get into trouble with gumminess developing.
>
> It might also depend on the type of potatoes used. Some potatoes are
> just not as well suited for mashing, and might produce the result you
> achieved. Maybe that was the type in the bag?
>
> Russets/Idahoes, and Yukon Golds will produce good mashed potatoes,
> but again, the texture will be different between the two.
>
> Christine


What part of "I cooked them like I always do" didn't raise a troll flag???